Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612Storage and processing of edible mushrooms52310.17306/J.AFS.1ENEmiliaBernaśGrażynaJaworskaWaldemarKmiecikJournal ArticleThis paper presents a review of the Polish and foreign literature concerning the storage and processing of edible mushrooms. Mushrooms are difficult raw materials for the processing industry: fresh mushrooms cannot be stored for long periods; moreover, during processing they readily change colour and texture. In order to guarantee acceptable quality of canned and processed mushrooms, fresh pilei should be kept at low tempera-tures. Before processing they should undergo preliminary treatment using substances pre-venting changes in colour and texture; the storage conditions for finished products must be appropriate to the processing method applied. The most frequently used methods of processing are: drying, marinating, sterilization and freezing.
: edible mushrooms
storage
preliminary treatment
processing
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612Influence of long-time continuous fermentation on yeast immobilized on foam glass253710.17306/J.AFS.2ENSylwiaBoninWiesławWzorekLuizaKoperJournal ArticleThe purpose of this work was to compare the influence of long-term continuous wine fermentation on two yeast strains (Saccharomyces bayanus S.o./1 and S. bayanus S.o./1AD) immobilized on foam glass. Fermentation was carried out in the 4-columns fermentor for 3.5 months, and the must contained approximately 320 g•dm-3 total sugar. During the course of the process, the number of cells decreased both with the column number and with every subsequent month of the fermentor’s work. The number of cells of the S.o./1AD strain was higher than that of the S.o./1 strain. After the end of fermentation, the number of viable S.o./1AD cells on the surface of carrier was higher than those of the S.o./1 strain. Yeast isolated from the carrier from the first column was characterized by the highest part of viable cells (43%). In the third and fourth columns, the amount of vi-able cells was similar for both strains (adequately 20% and 10%). Moreover, various shapes of cells isolated from the carrier after the end of fermentation were observed, for example: elongated, in the shape of a “pear”, wrinkled and in the form of few connected cells. Yeast cells S.o./1 were more distorted.
yeast morphology
immobilized yeast
continuous fermentation
wine
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612The growth of Saccharomyces cerevisiae yeast in cadmium enriched media394610.17306/J.AFS.3ENAnnaPasternakiewiczJournal ArticleThe effect of Cd2+ ions on the growth of Saccharomyces cerevisiae yeasts grown in a natural and a synthetic medium was studied. Two strains, B1 i G1, were used. Both strains displayed high sensitivity to increased cadmium salt contents, particularly those grown in a synthetic medium. High concentrations of cadmium (> 50 μM) practically stopped the growth of the studied strains. The negative effect of cadmium ions was partly altered by adding zinc or calcium salts to the synthetic YM medium.
Saccharomyces cerevisiae
growth
metal ions
interactions
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612Description of selected characteristics of muscle and fat tissue of 10-week white KOLUDA &reg;Geese475410.17306/J.AFS.4ENBarbaraBiesiada-DrzazgaJournal Article60 White Koluda W31® geese (30 females and 30 males) constituted the experimental material. The birds were raised in the intensive system to 10 weeks of age in a closed space, under the conditions specified by the recommended technology. The birds were fed only concentrate mixtures ad libitum. In the 10th week the birds were individually weighed, which was the basis for selecting 5 males and 5 females for slaughter. The slaughter analysis and carcass division into individual tissue components were conducted. PH1 of breast muscles as well as thigh and shank muscles, their chemical composition wa-ter binding capacity and thermal drip were determined. Moreover, the fatty acid profiles for the skin with subcutaneous fat and abdominal fat were studied. Breast muscles of 10-
-week 60 White Koluda W31® geese broilers contained 20.01% of crude protein and 2.76% of crude fat whereas the respective values for thigh and shank muscles were 18.50 and 4.73%. Additionally, the analysed muscles were characterized by beneficial values of processing characteristics. The fatty acid profile analysis for the skin with subcutaneous fat and abdominal fat showed that both tissues have got a relatively good profile of fatty acids. The analysis of the content of individual fatty acids of examined tissues showed that oleic acid was dominating (about 55-61) and it was followed by palmitic acid (about 22-23%) and linolic acid (about 8-10%). Monounsaturated fatty acids constituted 57.8-
-63.8% and polyunsaturated acids 8.50-12.15%. The SFA:PUFA ratio ranged from 2.34 in the thigh and shank muscles to 3.42 in subcutaneous fat. The results obtained show that both the meat and fat of geese broilers are characterized by a relatively good nutritive and processing value and can diversify the range of poultry products on the market.
geese broilers
muscle and fat tissue
chemical composition
fatty acids
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612Processing suitability of pork from different breeds reared in Poland556410.17306/J.AFS.5ENTomaszFlorowskiAndrzejPisulaMirosławSłowńskiBarbaraOrzechowskaJournal ArticleThe principal objective of this study was to evaluate the processing value of pork obtained from different breeds reared in Poland. The research material consisted of a part of the m. longissimus thoracis obtained from pigs of different breeds: Duroc, Pietrain, Polish Large White, Polish Landrace and Line 990. It was found that the breed is responsible for significant differences in the quality features of pork. Among the samples analysed, meat from Duroc porkers proved to be of the highest, while that from Pietrain porkers of the lowest quality. Pork from the Duroc breed had the highest content of intramuscular fat, which affected the shear and compression force, two traits having a significant effect on sensory quality. Pork from Pietrain porkers was estimated to have a low processing as well as culinary quality. The significantly lower pH, observed in pork from this breed, resulted in a higher colour lightness and lower water holding capacity. Additionally, such pork demonstrated a hard texture (high shear and compression force). On the basis of the study results one may state that programmes aiming at the improvement of pork quality in Poland should include a wider use of the Duroc and limit the use of the Pietrain breed.
pig breed
pork
meat quality
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612The effect of communition degree and fat content in meat batters on the pasteurizing P and sterilizing F value of model canned meat products657210.17306/J.AFS.6ENLechAdamczakMirosławSłowińskiAndrzejPisulaElżbietaTomaszczykMonikaBorysiakJournal ArticleThe main objective of this study was to evaluate the influence of fat content and degree of chopping of meat batters on the dose of heat which is delivered to meat during pasteurization and sterilization processes of canned meat products. Four types of canned meat were produced: coarse and finely chopped and with different meat and fat content in the formulation in each of five series. Products with lower content of fat – around 10% were concerned as “lean” while with 30% of fat as “fatty”. All types of canned meat were heated for 40 minutes in 100°C (pasteurization) and in 121°C (sterilization). During heating temperature in the core of canned meat was measured every 30 seconds. Based on that the heating dose for each type of canned meat was calculated. Independently of heat-ing and degree of chopping, higher doses were delivered to samples with lower content of fat. The degree of chopping had significant effect on pasteurization value P and sterilization value F both in “lean” and “fatty” canned products. Higher values were obtained for coarse ground that for finely chopped meat batters.
value F
value P
fat level
degree of chopping
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612The effect of an addition of selected hydrocolloids on the textural parameters and sensory quality of chicken meat ham738210.17306/J.AFS.7ENAnnaCegiełkaMirosławSłowińskiKatarzynaPiłkowskaJournal ArticleThe work presents an analysis of the effect of a combined addition of 0.5% carrageenan and selected polysaccharide hydrocolloids (0.05 or 0.1% locust bean gum or mixture of guar and xanthan gums) or 0.7% soy protein isolate on the texture and sensory quality of chicken meat ham. Cooking loss, textural characteristics and sensory indicators were determined in final product after 24 hours of storage. After 3-weeks storage in a chilling room (+4°C) drip loss (drip found inside of vacuum package) and textural characteristics of hams were measured. The results showed that an addition of 0.5% carrageenan in combination with 0.7% soy protein isolate significantly reduced cooking loss and drip loss in chicken meat ham. Texture measurements indicated that use of both additives men-tioned affected the texture of the final product: hardness, chewiness and cohesiveness in-creased significantly. Basing on a sensory evaluation the most desired texture was ob-tained for hams containing a combined addition of carrageenan (0.5%) and mixture of guar and xanthan gums (0.05%) or locust bean gum (0.1%).
chicken meat ham
hydrocolloids
texture
sensory quality
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612The use of a computer digital analysis for evaluating the quality of pork trimmings859210.17306/J.AFS.8ENKrzysztofDasiewiczIwonaMierzwińskaJournal ArticleThe present studies aimed at evaluating whether it is possible to use this method to estimate the fat content in pork from trimming of the loin, bacon and shoulder. The high correlation coefficients obtained between the share of white fields determined by computer digital analysis and the fat content determined by the Soxhlet method indicate that it is possible to use this method to estimate the fat content in pork trimmings, irre-spectively of the type of cut trimmed. Moreover, the correlations calculated between components R, G and B of meat, fat and image and the selected indicators of the techno-logical quality of pork obtained from trimming the loin, bacon and shoulder indicate the value of this method for meat quality estimation.
computer digital analysis
pork trimmings
quality
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612Sensory quality and selected physicochemical properties of processed meat products produced in different plants9310510.17306/J.AFS.9ENTadeuszSzmańkoMaciejOziembłowskiEwaDworeckaDorotaDobrowolskaJournal ArticleThe purpose of the study was to assess chemical composition, colour and sensory properties of processed meat products: pork ham, “Parówkowa” sausage, “Śląska” sausage and “Krakowska” dry sausage produced without compatibility declaration with Polish Norm in three meat processing plants situated in different regions of Poland. There were determined in our studies content of protein, fat, NaCl, water, free nitrate (III), added polyphosphates and also some parameters of sensory assessment like taste, smell, juiciness and texture. It was concluded that the investigated processed meat products had good nutritive value, similar sensory quality and colour stability. They were also safe in context of free nitrate (III) and added polyphosphates contents. There was compliance of the investigated processed meat products with Polish Norm PN-A-82007 [1996] although no declaration of compliance was printed on the labels.
quality of processed meat products
chemical composition
residues
colour
sensory analysis
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612Characteristics of sensory quality of bologna-type sausage derived from polish and Italian market10711510.17306/J.AFS.10ENHalinaMakałaMichałOlkiewiczPiotrMochJournal ArticleThe aim of the studies was to compare raw material composition, chemical parameters and evaluation of sensory quality of Bologna-type sausage, coming from Polish and Italian market. The studies were conducted on two samples of Polish and Italian sausage and included determination of basic chemical composition (content of water, total protein, fat, sodium chloride, ash, starch, collagen and total phosphorus) and sensory profile analysis. The results of the evaluation of declared raw material composition and of chemical tests indicate a considerable differentiation of raw material as well as of the evaluated parameters of the studied assortments. In the basic raw material composition of Italian sausages, application of meat, stomachs and pork fat was declared whereas Polish sausages were declared as containing pork or beef meat, mechanically deboned poultry meat and pork fat, and in the both discussed assortments – functional additives were de-clared. Italian Bologna-type sausages were characterized by significantly lower content of water, starch and carbohydrates as compared to Polish products and significantly higher content of protein, fat, chlorides, ash and collagen, resulting from the raw materials, used in production and from the level of the employed functional additives. The evaluated products were characterized by a differentiated sensory profile of texture and desirability of the evaluated discriminants. Italian sausages were characterized by significantly higher hardness, springiness and desirability of consistence as compared to Polish market prod-ucts from the same assortment group. Significantly higher fat content in Italian Bologna-
-type sausages has not been reflected in higher sensation of fattiness, sensorilly evaluated. In Italian Bologna-type sausages, a rich flavour profile was defined.
Italian Mortadela
Polish Mortadela
raw material composition
sensory profile
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612Polychlorinated biphenyl PCB congener residues in „frutti di mare” (seafood) products11712510.17306/J.AFS.11ENAgataWitczakAnnaLeszczyńskaJournal ArticleConsidering high nutritive value and sensory qualities, the products manufactured of marine invertebrates are a desirable component of human diet. These products enjoy an increasing demand in Poland. However, considerable accumulation of chlorine-organic pollutants in the tissues of marine animals may pose a threat for consumers. The study included determination of the content of PCB congeners (28, 52, 101, 118, 138, 153, and 180 according to IUPAC) in tinned and pickled seafood products purchased in Szczecin’s fishshops. In all examined products the analysed congeners were found, only in “Octopus in vegetable oil” PCB 138 was not detected. The highest content, 13.8 µg•kg-1 m.m. (99.237 µg•kg-1 lipids), was recorded for PCB congener 153 in “Squid in American sauce”. The lowest residue levels were found for PCB 101 (0.002 to 0.07 µg•kg-1 m.m.). The highest percentage (from among analysed congeners) in majority of examined products was found for PCB 153 (to 95% in “Octopus in vegetable oil”) and PCB 180 (to 58% in “Pickled mussels”). The lowest percentage was stated for PCB congeners 101 (to 2.2% in “Shrimps natural”) and 52 (to 9.9% in “Greenland shrimps in brine”).
PCB
frutti di mare (seafood)
shrimps
molluscs
oysters
crabs
squids
crayfish
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612Development and quality evaluation of fortified „Amala”12713310.17306/J.AFS.12Francis OlawaleAbuludeVictoria AbimbolaOjediranJournal ArticleWhite yam was fortified with cassava and plantain flours to develop a traditional food called ‘amala’. The fortified amala were subjected to organoleptic and chemical evaluations. Results showed that the protein and water absorption capacity of the fortified amala increased significantly. The panelists found yam fortified with plantain more acceptable. The samples stored in the refrigerator produced low pH values, remained fresh and maintained their attractive organoleptic attributes for a longer period than those stored at the room temperature.
development
quality
fortified
&#8216;amala&#8217;
plantain
cassava
yam
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612Technological utility of guar gum and xanthan for production of low-fat inulin-enriched mayonnaise13514610.17306/J.AFS.13ENGrażynaBortnowskaAnettaMakiewiczJournal ArticleEffects of concentrations of guar gum, xanthan gum, and their mixture on selected physical and sensory properties of a model low-fat mayonnaise in which 50% of oil was replaced by inulin added in the form of FrutafitTex formula were studied. Viscosity and adhesion of the model mayonnaise was observed to increase with increasing concen-trations of food gums; the highest increase was obtained when guar gum was applied alone, the lowest increase being a consequence of xanthan gum addition. All the inulin-enriched mayonnaises were stable if the food gum concentrations exceeded 0.11%. Food gum addition intensified the creamy colour of the model low-fat mayonnaise and slightly reduced the “fattiness effect” produced by the presence of inulin. Increased concentration of food gums increase elasticity and decreased fluffiness (air content) of the model low-fat inulin-enriched mayonnaises. The physical and sensory properties closest to those of the traditional mayonnaise were obtained by applying food gums at a concentration of 0.11%, in the form of guar gum-xanthan gum mixture. Addition of inulin to the model mayonnaise reduced its energy content by almost a half.
low fat mayonnaise
food gums
inulin
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612Effect of oil phase concentration on rheological properties and stability of beverage emulsion14715610.17306/J.AFS.14ENElżbietaDłużewskaAnnaStabieckaMagdalenaMaszewskaJournal ArticleThe influence of oil phase concentration on rheological properties and stability of the beverage emulsions with selected hydrocolloids was studied. The emulsions were stabilized by arabic gum, ghatti gum and modified starch. The stability of emulsions was determined by turbidimetric method and laser scattering method. Storage test of emul-sions and beverages was carried out for 12 weeks. The apparent viscosity of emulsions was determined. Independently of the kind of used emulsifier the increase of oil concen-tration in range 20-40% caused increase of apparent viscosity and opacity of emulsions and beverages. In the case of emulsions with ghatti gum no effect of oil concentration on emulsions stability was observed. In the case of emulsions with modified starch small de-crease of beverages stability was found. The largest changes were found in emulsions with arabic gum.
beverage emulsions
stability
viscosity
arabic gum
ghatti gum
modified starch1
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612Determination of tocopherols content in sunflower oil during oxidation using fluorescence technique15716410.17306/J.AFS.15ENPawełGórnaśAleksanderSiegerKrzysztofDwieckiMałgorzataNogala-KałuckaKrzysztofPalewskiJournal ArticleThe fluorescence intensity of tocopherols originated from cold-pressed sunflower oil at different degree of oxidation in presence of 1,2-dipalmitylo-sn-glicero-3-
-fosfatidylocholine lipid (DPPC) membrane have been measured. It has been shown that fluorescence of tocopherol depends on amount of oil as well as on membrane concentra-tion in the sample. Addition of oil with increasing peroxide value PV decreased the toco-pherol fluorescence due to its disappearance in the sample. At constant membrane con-centration chromatographically determined the amount of tocopherol in oil sample corre-lated with peroxide value and fluorescence intensity. Such results allowed us construct calibration curve which may be used for fast and accurate peroxide value determination using fluorescence technique.
sunflower oil
tocopherols
peroxide value
DPPC membrane
fluorescence
Wydawnictwo Uniwersytetu Przyrodniczego w PoznaniuActa Sci Pol Technol Aliment1644-073052200612Evaluation of heath safety of mustards in an aspect of obligatory norms16517710.17306/J.AFS.16ENBarbaraSawickaEwaKotiukJournal ArticleThe results were based on mustards produced in the Vinegar and Mustard Factory in Parczew during the years 1995-1998; major components were Nakielska (Sinapis alba) and Małopolska (Brassica juncea). Four items were the experimental factors (stołowa – dainty mustard, sarepska – popular mustard, kremska – popular mustard, papric – popular mustard). There 1-5 g of mustard from 3 repetitions of every combination were taken for laboratory analyses. The following were determined: dry matter content – by gravimetric method, total acidity – by means of titration, chloride content – by means of Mohr, organoleptic valuation (taste, flavour, consistency, colour and appearance) by 9scale. They were statistically elaborated using variance analysis. Significance of variability sources was calculated using Fischer-Snedecor’s “F” test. Tukey’s test was helpful to estimate the difference significance. They were features of four mustards quality appeared to be with PN-A-86964 [2002]. Contents of NaCl turned out in years of research changeable in mustards, that show in the recipe of the product a high liability of the com-ponent. In the following way it is possible to range the analysed kinds in respect of the stability: stolowa dainity > popular papric > popular sarepska > popular kremska. The biggest changes in dry mass contents, and smallest stability of acidity characterized mus-tards papric and sarepska. The contents of dry mass turned out among comparable fea-tures stable – chemical in mustards, least – concentrate NaCl. Taste turned out to be stable from the organoleptical features of mustards, however, least colour and appearance. Most stable, in respect of the researched features – chemical and organoleptical – turned out dainty and the least sarepska mustard.
mustards
kinds
quality